I have tried to make biscuits many times in the past. I’ve been disappointed with all of my past attempts… until today! I FINALLY made good biscuits and I’m here to share a killer recipe for biscuits with you today! I’m quite proud of these suckers and I feel I can finally say goodbye forever to premade biscuit dough!
Golden, buttery biscuits! Oh man. I wish I had another batch right now.
I was toodling around looking for biscuit recipes and I found this one: J.P’s Big Daddy Biscuits. I was intrigued by the high amount of baking powder in the recipe which promised large biscuits. I decided to try it out. BUT… I swapped out that shortening for butter. Because butter is better, baby!
First I cut up a stick of butter into pieces and then stuck the butter in the freezer. I’ve always read that the butter should be very cold and I figured putting it in the freezer first was the way to go. Then I turned on my oven and started mixing the dry ingredients together. I let the butter chill for at least 10 minutes and then plopped it into the dry mix. Then I used that pastry cutter to cut the butter into coarse crumbles.
Next I added the milk. I read in the comments that some people didn’t use all the milk – they added it a little at a time until the dough came together and I did the same thing. I probably only used a little over 3/4 a cup. I added a little at a time until the dough just came together, trying to handle the mixture as little as possible.
I floured my surface and then plopped this out:
Sticky dough! The idea now is that you want to knead this into shape and make it less sticky. I rolled it around in the flour on the table and then kneaded it together just a few times until it wasn’t sticky anymore. You want to handle the dough as LITTLE AS POSSIBLE. If you handle it and knead it too much, you’ll get tough biscuits.
I carefully patted the dough together until it was nice and high – about 1 inch. I carefully formed the dough into a nice square and then cut the dough into six equal pieces. I tried to handle it as little as possible and just let the dough come together.
If you want to, you can use a biscuit cutter but I feel that just wastes precious biscuit dough. I like them square anyway.
Place the biscuits on a cookie sheet and brush the tops with milk. Then bake them at 425 degrees for 13-15 minutes. Mine were done at 13 minutes.
Pull your biscuits out of the oven and revel in their glory!
Do you spy what else is on my stovetop?
Look at this crispy buttery bottom…. oh man! Be sure to take those suckers off the hot cookie sheet after a minute or two. If you let them sit there they get a little extra brown. Unless that’s what you want, then go right ahead, my friend.
These biscuits were so fluffy and airy! Light and buttery, there was little pockets of delicious butter allllllll through the biscuit. There was a nice outer crunch on the bottom and the top! Gosh, I’m so proud of these biscuits. I want to make them every weekend.
I used my biscuits for biscuits & gravy (that’s what was on the stove) but these are good for lots of stuff! Breakfast sandwiches, plain, with jam, with more butter… om nom nom. I hope you try it out for yourself!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 stick butter
- 1 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- Cut butter into pieces (I cut the butter into 8 pieces, then split it down the middle, and then split it each piece again) and chill in the freezer for 10 minutes.
- In a large bowl, whisk together the dry stuff: flour, baking powder, salt, and sugar. Cut the chilled butter into the dry mixture until it resembles coarse crumbles. Gradually stir in the milk a little bit at a time until the dough pulls away from the side of the bowl. You may not use all of the milk!
- Turn out onto a floured surface, and pat the dough carefully together until the dough isn't sticky anymore (15 kneads or less). Pat dough out to a 1 inch thick square. Cut biscuits into six equal pieces. Brush off the excess flour and place biscuits onto an ungreased baking sheet. Brush tops with milk.
- Bake for 13 to 15 minutes until edges begin to brown. Remove from oven and try to wait patiently until you can devour a biscuit!
